SWEET POTATO WITH BEANS AND ZETA ENJOY DAN:

SWEET POTATO SOUP WITH BEANS AND PASTA FOR THE SOUP KITCHEN

                                                                                                      By CHEF DAN:

Serves 30-40

INGREDIENTS:

2 tablespoon olive oil

22 cup vegetable broth

12 sweet potatoes, peeled and diced

6 large potatoes, peeled and diced

6 cups navy beans

6 cups zeta pasta

8 red onions, diced

9 carrots, diced

5 bay leaves

2 fennel bulbs cut each fennel bulb longwise into 6 pieces.

1 tablespoon EACH, rosemary, tarragon, and nutmeg

5 tablespoon cumin

4 tablespoon fresh sage

5 dashes cayenne

Salt and pepper to taste

DIRECTIONS:    (PRE-HEAT OVEN TO 425 DEGREES)

1.   In a stock-pot add beans and cover with water, overnight.

2.    The nest day drain and add the beans to another stock-pot filled with 15 cups of vegetable broth.

3.   Bring to a boil and then simmer for 1-1/2-to 2 hours.

4.   In a preheated oven place a prepared baking sheet in the oven for 20 minutes.

5.   Add the sweet potatoes, potatoes, fennel bulb pieces, onions, and carrots, splash cumin powder, oil and season with salt and pepper.

6.   Roast for 35-40 minutes.

7.   Remove and let cool.

8.   When beans are cooked add bay leaves, rosemary, tarragon, nutmeg, sage and cayenne.

9.   Add pasta, and more stock, bring to a boil.

10.                Reduce heat and simmer for 45 minutes.

11.                Remove bay leaves and season with salt and pepper.

ENJOY DAN:                          BON-APPETITE!!